Chicken and Almond Pastilla (Festive Moroccan Pastilla)
The chicken and almond pastilla is the jewel of Moroccan tables during grand celebrations. This festive dish combines the crispiness of brick pastry, the tenderness of chicken spiced with cinnamon and saffron, and the sweetness of sugared almonds. To achieve an authentic pastilla, the secret lies in the balance of sweet and savory flavors and a perfect golden crust. Wondering what spices are essential in Moroccan cuisine? Cinnamon, ginger, saffron, and ras el hanout are the pillars that give this dish its depth. Let yourself be carried away by this culinary journey that will awaken your senses and impress your guests, whether for a wedding, a festive meal, or simply for the joy of cooking a great classic.
Ingredients
- brick pastry sheets12
- chicken (thighs or breasts)1 kg
- onions3 medium
- garlic3 cloves
- flat-leaf parsley1 bunch
- fresh cilantro1 bunch
- cinnamon stick1
- ground ginger1 tsp
- saffron threads1 pinch
- whole almonds200 g
- confectioners' sugar100 g
- ground cinnamon1 tbsp
- eggs6
- butter100 g
- olive oil2 tbsp
- salt and pepperto taste
Instructions
- 1
Brown the chicken in a casserole with olive oil, sliced onions, garlic, parsley, cilantro, cinnamon, ginger, saffron, salt, and pepper. Add a glass of water and simmer for 30 minutes.
- 2
Remove the chicken, shred the meat, and set aside. Reduce the sauce, then add the beaten eggs and stir until a thick cream forms. Add the shredded chicken to this mixture.
- 3
Toast the almonds, then coarsely grind them with the confectioners' sugar and ground cinnamon. Preheat the oven to 180°C (350°F).
- 4
Butter a pie dish. Layer 6 brick sheets, buttering between each sheet. Spread half of the chicken mixture, then the sweet almonds, and cover with the remaining chicken.
- 5
Close with the other 6 buttered brick sheets, folding them toward the center. Brush with melted butter and bake for 30-40 minutes until golden and crispy.
- 6
Let rest for 10 minutes, dust with confectioners' sugar and cinnamon. Serve warm in generous portions.
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